This versatile recipe make two different dishes depending on the cooking
method.
Both are delicious and diet-friendly.

-= Exported from BigOven =-

Pot Stickers or Steamed Dumplings

Same recipe may be used and cooked in two different ways.

Recipe By: Pete & Peggy Romfh
Serving Size: 48
Cuisine: Chinese
Main Ingredient: Pork
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Stir Fry, Steam, Snacks,
Hors dOeuvres, Brunch, Appetizers

-= Ingredients =-
1 pound lean ground pork ; (or ground turkey)
10 ounces chopped spinach ; thawed and drained (1 package)
~~ Seasoning ingredients: ~~
1/8 teaspoon pepper
2 tablespoons Cornstarch ; - or other thickening agent
2 tablespoons soy sauce ; - Low sodium
1 tablespoon sesame oil
2 tablespoons green onions ; - chopped
1/2 tablespoon ginger ; - shredded
48 medium dumpling wrappers ; thawed (1 package)
2 tablespoon cooking oil
1 1/2 cup chicken broth ; (for pot stickers)
1 cup ~~ chicken broth ~~; (for steamed dumplings)
4 leaves Chinese cabbage
~~ Dipping Sauce ~~
1 tablespoon ginger ; - shredded
1 teaspoon chili garlic sauce
1/4 cup rice vinegar
1/2 teaspoon sesame oil

-= Instructions =-
Dipping sauce:
Mix ingredients together and set aside.

To assemble pot stickers or dumplings
1. Cook meat in pan until almost done. Do not brown or crisp. Add spinach
and seasoning ingredients. Mix well.
2. Put one tablespoon filling in the center of the wrapper. Wet edges with
water all round. Fold it into a crescent shape by pleating the outer edge of
the dumpling. Press the edges together firmly with a fork. Alternatively,
use a dumpling press. Place the won ton wrapper into the mold; add the
filling; fold the wonton wrapper over and press the mold to crimp and trim
the edges.
3. Place formed pot stickers on wax paper on a cookie sheet and cover with a
damp towel. This will keep all the pot stickers moist until the last one is
made.

To cook as pot stickers:
1. Add 1 tablespoon oil in a 12 inch skillet over medium heat. A non-stick
pan or good stainless steel pan work well. Arrange half of dumplings in the
skillet. Turn heat to high. Cook uncovered for one to two minutes or until
brown on the bottom. If desired, turn over and brown on the other side also.
2. Add ¾ cup chicken broth. Reduce heat to medium. Cover tightly and cook
for 5 minutes or until all the liquid is absorbed.
3. Transfer dumplings, brown side up, to a plate. Repeat cooking with other
half of pot stickers. Serve pot stickers with dipping sauce.

To cook as steamed dumplings:
1. In a Chinese steamer, bring 1 quart of water to a boil over high heat.
Scatter the Chinese cabbage shreds on the tiers of steamer. Place dumplings
on the cabbage.
2. Brush or spray each dumpling with chicken broth generously. Then put the
tiers over boiling water. Cover and steam for 5 to 7 minutes.
3. Serve dumplings hot with dipping sauce.

Notes: ground pork purchased in the grocery store is often high fat and full
of 12% or more salts and juices. It is not a pure meat. We found a pork loin
on sale, trimmed what little fat there was on it, and ground it with our
meat grinder. Voila! Pure lean ground pork. Although the original recipe
does not call for the meat to be pre-cooked, we cooked the filling ahead of
time.

We prefer using low sodium soy sauce. Dumpling wrappers used were won ton
squares. Original recipe calls for browning the pot stickers on one side
only, then pouring the chicken broth into the pan. We like the pot stickers
a little crispy all over and choose to brown them on both sides.

Chicken broth may be home made or use the low sodium, low fat canned broth.
For the dipping sauce, original recipe calls for Szechwan chili sauce, but
we commonly keep chili garlic sauce on hand and used it instead.

Adapted from: Dorothy Huang's Chinese Cooking

Each (1½ oz.) dumpling (dipped in sauce) contains an estimated:
Cals: 53, FatCals: 29, TotFat: 3g
SatFat: 1g, Polyfat: 1g, MonoFat: 1g
Chol: 7mg, Na: 125mg, K: 70mg
TotCarbs: 4g, Fiber: 0g, Sugars: 0g
NetCarbs: 4g, Protein: 3g



** Recipe, with photos, at: http://www.bigoven.com/recipe161114 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

That sounds like an ideal compromise. I'll check at Hong Kong Market
this weekend. If it's Asian, they probably have it.